Chocolate and Peanut Butter Fudge Cheesecake
Indulge in pure dessert bliss with this Chocolate and Peanut Butter Fudge Cheesecake—a rich, show-stopping creation that combines smooth cream cheese with the irresistible duo of chocolate and peanut butter. Featuring a buttery chocolate cookie crust, velvety layers of melted chocolate and peanut butter cheesecake, and a luxurious whipped cream topping, this recipe is finished with a luscious fudge drizzle and optional crunchy peanuts for added texture. Perfectly baked using a water bath to ensure a crack-free, silky result, this cheesecake makes an unforgettable centerpiece for any occasion. Whether you're hosting a party or simply treating yourself, this decadent dessert is guaranteed to impress every time.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 Eggs
- 1 cup Semi-sweet chocolate chips, melted and slightly cooled
- 1 cup Smooth peanut butter, melted and slightly cooled
- 1.5 cups Heavy cream
- 0.5 cup Powdered sugar
- 0.75 cup Semi-sweet chocolate chips (for fudge drizzle)
- 0.25 cup Heavy cream (for fudge drizzle)
- 0.25 cup Chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking.
For the crust: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a bowl, add the melted butter, and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Chill in the refrigerator while preparing the filling.
For the filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Divide the batter evenly between two bowls. In one bowl, fold in the melted chocolate chips. In the other bowl, fold in the melted peanut butter.
Pour the chocolate batter over the prepared crust and smooth the top with a spatula. Next, carefully pour the peanut butter batter on top of the chocolate layer and smooth again.
Place the springform pan into a large roasting pan. Add boiling water to the roasting pan, filling it until it reaches about halfway up the sides of the springform pan. This creates a water bath, which prevents cracks in the cheesecake.
Bake the cheesecake for 60-70 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and water bath, then cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
For the whipped cream topping: In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
For the fudge drizzle: In a small saucepan, heat 0.75 cups semi-sweet chocolate chips and 0.25 cups heavy cream over low heat, stirring constantly, until smooth. Cool slightly, then drizzle over the whipped cream topping.
Optional garnish: Sprinkle chopped peanuts over the top for a crunchy finish.
Release the cheesecake from the springform pan, slice, and serve. Enjoy your decadent Chocolate and Peanut Butter Fudge Cheesecake!
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 48.5 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
